Woman crafts crown out of half-ton of cheese to celebrate Queen's 57 years on Throne

A crown has been carved out of a half-ton block of Cheddar cheese to celebrate the 57th anniversary of Queen Elizabeth II's coronation.

Cordon Bleu chef Tanys Pullin spent 90 hours crafting it out of a 1,322lb block of Farmhouse Cheddar, one of the most quintessentially British of cheeses.

Tania also had to carve the crown in a fridge when the summer weather got too hot.

The sculpture is unveiled today at the Royal Bath and West Show.

Britain has more variety of cheeses than France.

Cracking cheese sculpture, Tanys! Chef crafts half-ton cheddar crown to smash world record

By Daily Mail Reporter
2nd June 2010
Daily Mail

A 'cheese wedding cake' expert is hoping to smash the world record for the largest cheese sculpture with her half-ton cheddar crown.

Cordon Bleu trained chef Tanys Pullin, 46, spent 90 hours crafting it out of a 1,322lb block of Farmhouse Cheddar. She carved the sculpture in the shape of a crown to mark the anniversary of the Queen's Coronation on June 2.

After completing it yesterday Tanys said she was nervous but thrilled after completing the large-scale carving.

Pass the crackers: Cordon Bleu-trained chef Tanys Pullin poses with the crown she carved from a block of cheddar cheese. She is currently awaiting verification from Guinness World Records that it is the world's biggest cheese sculpture

'I'm elated but it was very daunting,' she said. 'Can you imagine being given a massive round cheese and told you have to go into a fridge on one of the hottest days of the year to carve it?

'I was given a 600kg block of cheese. I spent about eight days carving the crown and did 12-hour sessions which did get a bit chilly in the fridge. 'Now it weighs just below 500kg which blows the current record out of the sky.'

To achieve the Guinness World Record the crown sculpture needed to weigh in excess of 290 kg (101lbs in normal, everyday measures). Tanys's effort is just awaiting the validation from Guinness adjudicators.

Rules state that the sculpture must be made from a single piece of cheese and is not allowed to be supported by an internal structure.

Britain has more varieties of cheeses than France. There are around 1,500 British cheeses, with names such as Red Dragon, Village Green Goat, Black Eyed Susan and Stinking Bishop, but just 1,000 French cheeses (and the French are less ingenious about the names they give to their cheeses). Stinking Bishop smells of unwashed socks and wet towels. Most recently Stinking Bishop cheese appeared in Big Brother 2009 UK, when housemate David Ramsden was tasked with brushing his teeth for 60 seconds using the cheese as toothpaste. And British cheese is the real deal, none of that horrendous artificial stuff that Americans and Canadians squeeze onto hamburgers.

Though she regularly makes wedding cakes out of cheese Tanys, from Wells, Somerset had never tried her hand at cheese sculpting on this scale before.

'My job is to make things out of cheese, but I don't normally sculpt them,' said Tanys.

'I'm a genuine cheesaholic.

Under wraps: Staff at the Ashley Chase Estate cheese factory in Dorset prepare the farmhouse cheddar for Tanys

'I live, breath and work with cheese most of the time. It's a great medium to work with.

'It's looking fab and I'm delighted. I hope other people will enjoy it too.'

The self-proclaimed Nigella Lawson of the cheese world began her career as a chef in London before owning her own cheese company in Dorset.

'I was trained in London at the Cordon Bleu school,' said Tanys. 'I then worked for several years for the Leadenhall Wine Company running their restaurant and now I have my own cheese company in Dorset.

'I am the cheese wedding cake goddess. I'm like the Nigella Lawson of the cheese world.'

Elizabeth II was crowned at Westminster Abbey on 2nd June 1953 at the age of just 25.

Kevin Beer, who acted as a cheese consultant for the attempt, said he knows how unpredictable cheese can be.

He said: 'Working with a natural material such as cheddar presents a whole host of obstacles.

'If you leave it to its own devices in a normal environment it will develop a mould. To prevent this, Tanys will need to keep the sculpture at a low and constant temperature.

'She will also need to spray it constantly with olive oil and wrap it up at the end of each session in damp cheese cloth to keep it moist and prevent cracking.'

The sculpture will be unveiled on the June 2 at this year's Royal Bath and West Show.

Last edited by Blackleaf; Jun 2nd, 2010 at 12:16 PM..
What a waste of good cheese.
Quote: Originally Posted by AnnaGView Post

What a waste of good cheese.

I definitely agree with you!
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